Our History

John Reinhart, with sons Ben & Alvin, purchased the land on which we are presently situated. They produced apple products – butter, cider and juice from locally grown apples

With new technology, white vinegar production quickly surpassed that of the apple juice. Other vinegars – cider, malt and wine soon followed

Alvin Reinhart retired and the company was acquired by Robert Singer. With Robert Singer’s marketing skills, private label co-packing came on stream, broadening our exposure in the food industry

The maraschino cherry division was added, making Reinhart a major supplier to Canada’s retail and confectionery industry

A major fire destroyed 80% of the Stayner facility. Our new plant was opened in May of 1980, becoming the most modern vinegar plant in North America

Our operation in Chambly, Quebec was opened, producing white vinegar to service our bulk customers in Quebec, Eastern Canada, and the Northeast United States. Later, a bottling line for white vinegar was installed and more recently on-site blow molding.

Our rapidly expanding pie-filling division fast became a major supplier of specialty fruit preparations for the baking and food processing industry

Reinhart Foods acquired the assets and trademarks of Daltons (1834) line, becoming a major player in the baking ingredients industry

Our quality system became ISO 9002-1994 registered and was upgraded to ISO 9001:2008. We transitioned to FSSC 22000 in 2011.

Reinhart Foods acquired the assets and trademarks of Burns Philp in Canada becoming a national producer and supplier of bottled vinegar.

We received GFSI certification to meet the global quality requirements.